Sweet But Not Greasy, Silky in The Mouth-toffee

Name: Sweet But Not Greasy, Silky in The Mouth-toffee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10g coffee powder; 200g Light cream; 75g Caster sugar; 30g maltose

by I love baking

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I prepared some sweets for my family and friends during the Spring Festival, and now I have time to organize some nougat. The process of boiling the sweets is hard. Only those who have done it will know.
Many people are also afraid of failure, or some use marshmallows instead of boiled sugar.
And today I want to share this is a candy that solves the excessive whipped cream in your home and also has zero failure. It is delicious, sweet but not greasy, fragrant but not bitter, silky in the mouth, giving you a kind of first love Sweetness

Ingredients

Sweet But Not Greasy, Silky in The Mouth-toffee

1. Put the maltose into the milk pot

Sweet But Not Greasy, Silky in The Mouth-toffee recipe

2. Add caster sugar

3. Then add coffee powder, the higher the quality of the coffee powder, the stronger the flavor

4. Finally, add whipped cream, then put it in the induction cooker and heat it over a low heat until the granulated sugar and maltose are melted, and the coffee powder is completely dissolved

5. Keep heating on low heat until the liquid in the pot starts to boil and bubbling. Stir continuously with a spatula to prevent the bottom from becoming mushy

6. Boil until the liquid gradually thickens, and the dripping pattern will not disappear immediately and you can leave the fire

7. Then put it in a silicone piping bag or when it’s cool, put it in a piping bag, then squeeze it into the mold, and put on heat-insulating gloves if it’s too hot